Coffee Beans, Coffee Makers

Coffee Bean Roaster

Everyday alchemy, coffee roasting coaxes golden flavor from a bland bean. Unroasted beans boast all of coffee’s acids, protein, and caffeine—but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.

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Light Roast | Medium Roast | Dark Roast | Darkest Roast

Aliases: Cinnamon roast, half city, New England

Roaster Watch: After about seven minutes the coffee beans “pop” and double in size, and light roasting is achieved. American mass-market roasters typically stop here.

Surface: Dry

Flavor: Light-bodied and somewhat sour, grassy, and snappy

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Aliases: Full city, American, regular, breakfast, brown

Roaster Watch: At nine to eleven minutes the coffee beans reach this roast, which US specialty sellers tend to prefer.

Surface: Dry

Flavor: A bit sweeter than light roast; full body balanced by acid snap, aroma, and complexity

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Aliases: High, Viennese, French, Continental

Roaster Watch: After 12 to 13 minutes the coffee beans begin hissing and popping again, and oils rise to the surface. Roasters from the US Northwest generally remove the coffee beans at this point.

Surface: Slightly shiny

Flavor: Somewhat spicy; complexity is traded for rich chocolate body, aroma is exchanged for sweetness

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Aliases: Italian, espresso

Roaster Watch: After 14 minutes or so the coffee beans grow quiet and begin to smoke. Having caramelized, the coffee bean sugars begin to carbonize.

Surface: Very oily

Flavor: Smokey; tastes primarily of roasting, not of the inherent flavor of the bean

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